Wyeast 3522 - Belgian Ardennes

[Duff]

I'm using this yeast for the first time over the weekend. Bought several smack packs through a supply company who use this site. A couple showed up (1388 and the 3522) stamped June 2007. Still full price though <_< The others were fine. Anyway, smacked them Tuesday to see what would happen, by yesterday I thought they were going to burst :blink: Into a starter yesterday and firing well today.

Any tips of the 3522 I need to know about? Ferment at 20C and let rise over the week? I read somewhere being described as a good all round Belgian yeast. Originally I was going to brew an Orval clone as well, but alas, no bottleshop in Cairns sells Orval.....

Here's the basic receipe.


08-18 Belgain Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.50
Anticipated OG: 1.058 Plato: 14.35
Anticipated SRM: 12.5
Anticipated IBU: 37.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.7 7.00 kg. JWM Export Pilsner Australia 1.037 2
15.8 1.50 kg. Weyermann Caramunich II Germany 1.035 63
10.5 1.00 kg. Cane Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
65.00 g. Styrian Goldings Pellet 8.00 31.4 60 min.
25.00 g. Styrian Goldings Pellet 8.00 6.0 15 min.
50.00 g. Styrian Goldings Plug 4.25 0.0 0 min.


Yeast
-----

WYeast 3522 Belgian Ardennes

 

[warrenlw63]

Any tips of the 3522 I need to know about? Ferment at 20C and let rise over the week? I read somewhere being described as a good all round Belgian yeast. Originally I was going to brew an Orval clone as well, but alas, no bottleshop in Cairns sells Orval.....

Recipe looks nice Duff... Yep, start the ferment around 20-22c and let the thing finish warm(er). Don't start too warm or the yeast gets a bit too phenolic.

Great spicy yeast. One of my faves.

Warren -

 

[neonmeate]

second what warren says. i like this stuff. but warm it gets, well , la chouffey, which may or may not be what you want.

get orval any way you can!

 

[mfdes]

It sometimes turns up in the shops down here in the turd that hangs below the arse end of the world (Tassie!
I'll keep an eye out! If I see one I'll grab it for you and post it!

MFS.

 

[randyrob]

AusDB cultured up a batch of this for a club brewday and everyone that used it reported the same thing --> Krausen Central

here's a pic of mine :



as you can see it's quite a healthy fermenter and a couple of guys had to change fermenter lids to clean up the mess.
so i'd be reccomending a blow of tube

i used it both in a dubbel and golden strong and quite like the esters it has.

good luck rob.

 

[sinkas]

Im not a real fan of this yeast, to me it always tastes like a hombrewed belgian, and doesnt really tastes like its attenuated very well.
Maybe im just a crappy brewer though. the 1388 though, that is a tasty beast.

 

[Online Brewing Supplies]

The 3522 ARDENNES , Great yeast I have used it to do a De Konick clone , very spicy and makes a great addition to your yeast arsenal.I highly recommed it in the right beer.Wish I had some now.
Recipe:
75% Wey Pils
24% Wey Vienna
1% Pale choc
24 IBU Saaz
Ferment @ 20C
OG 1.048
SRM unrecorded.
GB